Zucchini, lemon and ricotta linguine
250 g, linguine
2 clove(s), thinly sliced
fresh red chilli
1 whole, deseeded, finely chopped
2 medium, coarsely grated
fresh lemon rind
2 tbs, finely grated
reduced-fat ricotta cheese
125 g, crumbled
¾ cup(s), coarsely chopped
- Fill and boil the kettle. Pour boiling water into a large saucepan and return to the boil over high heat. Cook pasta in boiling salted water, following packet instructions, or until just tender. Drain, reserving 1/3 cup (80ml) cooking liquid. Return pasta to pan.
- Meanwhile, heat oil in a large non-stick frying pan over high heat. Cook garlic and chilli, stirring, for 1 minute or until fragrant. Add zucchini and cook, stirring, for 2–3 minutes or until light golden. Season with salt and pepper.
- Add rind, juice, ricotta, mint, zucchini mixture and reserved cooking liquid to pasta and toss to combine. Serve.